Pomegranate, Kale, and Wild Rice Salad with Walnuts and Feta

Tags

appetizer, feta, gluten free, kale, pomegranate, salad, vegetarian, walnut, wild rice

It is so cold here!! A record low of 24 today! All I can do is shake my head and seek solace in food. But as I mentioned earlier, I don’t want to gain extra weight before the holiday eats. This salad is delicious, low calorie, and easy to assemble. If I was hosting Thanksgiving this year, I might consider serving a small version of this as first course.

Pomegranate Kale, and Wild Rice Salad with Walnuts and Feta (from Pinch of Yum)

• 1 cup pomegranate seeds
• 2 cups chopped baby kale
• 2 cups cooked wild rice
• ¼ cup toasted walnuts
• ¼ cup feta cheese
• Pomegranate Vinagrette or this onion dressing

Prepare your salad ingredients and separate into 4 bowls. Top with desired amount of dressing.

Look how beautiful the salad is up close!

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Everything in My Fridge Casserole

Tags

artichokes, broccoli, casserole, cheese, food, main dish, pork, wild rice

I had a fridge full of food but none of it was in any semblance of an actual meal. So I created a dish inspired by this recipe from Smitten Kitchen.

Wild Rice, Pork, and Broccoli Cheese Casserole

• 3 tbsp butter
• 1/2 large onion, diced
• 2/3 cup wild rice blend
• 1 garlic clove, minced or pressed
• 1/2 lb ground pork
• 1/2 lb fresh broccoli, cut into small florettes
• 1 can artichoke hearts, halved (I used leftover artichokes)
• 1/2 tsp ground mustard powder
• Pinch of cayenne pepper
• 2 tbsp all-purpose flour
• 1 cup whole milk
• 2/3 cup low-sodium vegetable or chicken broth
• 8 oz cheddar cheese, coarsely grated
• Salt and freshly ground black pepper

In a medium sauce pan, melt 1 tbsp of butter. Add the onion and saute until translucent. Add the rice and continue to cook for another minute. Add 1 1/3 water and a generous amount of salt. Cover with a lid and bring to a simmer. Cook until soft. When done, set aside.

Preheat oven to 400 degrees.

In a cast iron skillet, add the broccoli and the pork. Fry together until the pork is done. Cover intermittently to help the broccoli steam a bit. When done, combine the broccoli/pork mix with the rice and the artichoke hearts.

In the rice pot, melt 2 tbsp of butter over medium heat. Add the mustard powder, cayenne, and garlic. Let cook for a minute then whisk in the flour. Allow to cook, constantly whisking, for another minute or so. Slowly add the milk, continuing to whisk. Then add the broth. Bring to a summer and allow to thicken slightly. Whisk in 1/3 of the grated cheese. Season with desired amount of salt and pepper.

Pour the sauce over the rice/pork mixture. Sprinkle on the remaining cheese over the top. Bake casserole for 10 to 15 minutes, until bubbly and the cheese is slightly browning. Serves 4.

Wild Rice Gratin with Kale, Caramelized Onions, and Baby Swiss

Tags

baby Swiss, caramelized, cheese, gratin, kale, onion, side dish, vegetarian, wild rice

I rarely buy a cookbook. Very few of them have more than 5 recipes that seem unique or appeal to my taste buds. The Smitten Kitchen Cookbook by Deb Perelman is a cookbook I will buy. It has fantastic pictures, deliciously appealing recipes, and she writes in such a delightful style. She makes you wish you were her neighbor or your kids went to the same school so you would have a reason to pop into her kitchen and try her treats in person. But since I don’t know her, I will just have to be content with making her recipes. So far I have made 5; each has been delicious. And there are so many more I want to try.

Wild Rice Gratin with Kale, Caramelized Onions, and Baby Swiss

Wild Rice:

• 5 cups cooked wild rice (from 1 2/3 cups dry), cooked per package instructions

Caramelized Onions:

• 1 tbsp butter
• 1 tbsp olive oil
• 2 large sweet onions, halved and thinly sliced
• 1/2 tsp salt
• Freshly ground pepper to taste
• 4 cups stemmed, ribboned kale leaves

Assembly Items:

• 2 cups coarsely grated Swiss cheese
• 2 tbsp butter (1 to grease to pan, 1 for the crumbs)
• 3/4 cup vegetable broth
• 1 cup fine, dry breadcrumbs
• Salt and pepper to taste

Cook the rice according the package directions. Preheat oven to 375 degrees.

Heat the butter and olive oil in a heavy bottomed skillet (no non-stick) over medium heat. Add onions, sprinkle with salt and pepper, and cook until tender and sweet (about 30 minutes). Stir occasionally. Add the kale ribbons and cook until wilted (about 5 minutes). Stir together the onion-kale mixture, wild rice, and 1 cup of the grated cheese in a large bowl. Season with salt and pepper as needed.

Grease a 2 quart baking dish with 1 tbsp of the butter. Spread the wild rice mixture in to the prepared pan. Pour broth over it. Sprinkle the remaining cheese over the rice. Toss the breadcrumbs with 1 tbsp melted butter, salt and pepper to taste. Sprinkle over cheese. Bake for 30 to 35 minutes, or until bubbly and beginning to brown on top. Serves 10 to 12 as a side dish. Refrigerates and reheats well!

Wild Rice with Marsala Mushrooms

Tags

gluten-free, marsala, mushrooms, side dish, vegetarian, wild rice

This recipe is originally from Southern Living, though I am not sure the episode (I got it from myrecipes.com). Regardless of it’s origin, it is awesome. I love mushrooms, wild rice, and Marsala individually. The combo together is phenomenal.

Wild Rice with Marsala Mushrooms

• 12 ounces of long-grain and wild rice mix
• 3 tbsp butter
• 1 large sweet onion, diced
• 12 ounces assorted fresh mushrooms, trimmed and sliced
• 1/4 tsp salt
• 1/2 cup Marsala (can substitute beef broth if you don’t cook with alcohol)
• 1/3 cup chopped fresh flat-leaf parsley

Prepare rice mix according to package directions. Meanwhile, melt butter in a large skillet over medium-high heat; add onion, and sauté 7 minutes or until golden. Add mushrooms and salt; sauté 4 to 5 minutes or until mushrooms are tender. Add Marsala, and sauté 3 minutes or until liquid is absorbed. Stir mushroom mixture and parsley into prepared rice.